If You Owned A Brewpub

[Hatchy]

Since the OP mentioned just 'dreaming' then I find the talk of simply a handfull of beer styles you would have as pretty unimaginative dreaming, if I was 'dreaming' about having a brewpub (as you do) then my dreams extend further then yeah, pale ale ,blonde, lager and wood fired pizza. If your just dreaming then the sky is not even the limit as to what you could do, I'd wear a fluffy hat and drive a pimp mobile, hang out with porn stars and b grade celebrities, have government officialls in my pocket and own a football team and above all have the greatest brewpub on earth were you can see black sabbath play on one saturday and led zeppelin the next.
I'd be doing cocaine with has been musicians and sleeping with daughters of high profile polliticians and maybe even that the other way around.

Maybe not but its more fun to dream about then pale ale and pilsner.

I'll update my resume & give you a copy next time I see you. I'd like to apply for all positions available.

I assume you'll have couches there that you can have a nap on at 5 on a Thursday afternoon.

My current thinking for beers at a brewpub would be a bland lager for the people that like bland lager, a pale ale with stacks of late hops, a brown ale or porter of some description, an IPA that would try to make hops an endangered species & a stout. Probably a cider or a ginger beer for summer as well. Having said that, I reckon it would be more fun to work at Jayse's brewery than to have my own.

 

[argon]

Ive thought about a brewpub... not for me but for a mate who has the capacity to do it. We both used to work at the local pub through uni days as cellarman and General Purpose Units as they used to call us.

Hes a financial planner and CPA. Hes taken the last couple of years of work to develop a business model and strategy. His family has plenty of money and I mean plenty of money. Hundreds of millions, and hes been badgering me to design an establishment for him, when hes ready to commit (Im an Architect). Hes tentatively picked out a couple of sites, one in Darwin and one on the Gold Coast. Both have plenty of foot traffic and exposure to holiday visitors, etc. Ive checked Council Planning for both sites and its totally feasible from that point.

Darwin model would be more of a bar/restaurant with off site brewery using existing infrastructure. Gold Coast would be totally on site. Similar to the MT brewery model New building, brewery, restaurant, carpark etc. I could say where they would be, but Ill keep quite for now.

Anyway for me, I would have these basic styles on tap with a few variations thrown in specific to the seasons. Supported by a couple taps from the big boys.
1. Bohemian Pilsner
2. American Amber
3. American IPA
4. ESB (hand pumped)
5. Saison
6. Dry Stout
7. Pale Mild (to replace Mid)
8. Crushed Cider

Also brew to the seasons;
Lagers and Wheaties for Summer Pilsners, German Lagers, CAPs, Heffes
Full bodied ales for Autumn, English IPAs, Irish Reds, Bocks
Dark warming stouts and porters for Winter Oatmeal Stout, Baltic Porters
and Fresh light ales for Spring. APAs, English Summer Ales, Belgian Blondes

 

[manticle]

'interesting' should not mean just adding something like Tic-Tacs, hobos, mangosteen or temporary Irish residents to a ho-hum recipe.

Have you ever had a beer with temporary Irish Hobos in it? Absolutely incredible.

 

[Bizier]

On this point do the American craft pubs freeze the clappers off their beers like we do?

I went to a bar (5m from hotel) in Portland OR, and ordered a Widmer's Hefeweizen. The silly pricks froze the glasses and served the beer out of a frozen font (close to the Uni, and for the Bud Light drinking fratboys) it was like drinking a bloody banana smoothie.

Conversely, in NYC, I was able to share the last drops of a nameless German cask lager that had been sitting on a bar for the last few hours, and it was seriously one of the best beers I have ever drank. While in NYC, I had Brooklyn IPA on cask a few times, and it was fantastic. I would say any craft beer pub worth their salt in the US pours a better managed pint than we do, simply because there are way more beer savvy customers.